Quark – Nut Cake La Mäusle

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g raw cane suar, brown
  • 1 pinch (s) salt
  • 6 egg (s)
  • 500 g low-fat quark
  • 200 ml cream
  • 200 g almond (s), round
  • 200 g hazelnuts, round
  • 30 g cornstarch, (no potato flour)
  • 2 teaspoons tartar baking powder
  • powdered sugar
Quark – Nut Cake La Mäusle
Quark – Nut Cake La Mäusle

Instructions

  1. Clamp parchment paper into the bottom of a springform pan (26 cm diameter).
  2. Preheat the oven to 200 degrees.
  3. Beat the eggs, sugar and salt with a hand mixer or food processor for 10 minutes. Quickly stir the quark with the cream into the egg mixture.
  4. Mix the almonds and hazelnuts with the cornstarch and the tartar baking powder and stir in a spoonful.
  5. Pour the batter into the prepared springform pan.
  6. Bake at 200 degrees for 15 minutes and then for another 35 to 45 minutes at 175 degrees (chopstick test).
  7. Let the cake cool down completely and dust with powdered sugar if you like.

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